Bow-tie Spinach Salad w/ Teriyaki Dressing

2 c. cooked chicken, diced
1 16 oz box bow tie pasta
1 large bag spinach
3 11 oz cans of mandarin oranges (drained)
1/2 cup chopped fresh parsley
1 bunch chopped green onions
1/3 c. sunflower seeds, roasted
1/2 c. honey roasted peanuts

Dressing:
1 cup oil
2/3 c veri veri teriyaki marinade or other teriyaki sauce
2/3 c apples cider vinegar
6 T sugar
1/2 t salt
1/2 t pepper

Cook pasta and then add dressing to marinate overnight. LEaving out a little marinade to add with other ingredients.
Add remaining ingredients 1 hour prior to serving

Seves 20.

Salt Lake Tortellini Salad

Maryjane adapted from Favorites Cookbook

Ingredients: 8 oz. cheese-filled tortellini 1 cup broccoli florets (blanch in boiling water for 2-3 min. then put in ice water to cool) 4 oz. fresh grated Parmesan Cheese 1 (13 3/4 oz.) can quartered artichoke hearts 1 (15 oz.) black olives, drained and halved 1 (15 oz.) can garbanzo beans, rinsed and drained 1 (15 oz.) can kidney beans, rinsed and drained 1/2 red onion diced small 1 (16 oz.) bottle Bernstein's Cheese Garlicdressing 1 pint cherry tomatoes, halved or quartered 1-2 avocado, diced Directions: Cook tortellini in boiling salted water according to package directions. Drain well, rinse with cold water.  Add remaining ingredients except avocado and tomatoes, and toss with 1/2 of dressing.  Refrigerate for several hours. Just before serving add remaining dressing and top with tomatoes and avocado.

Feta Tomato Spinach Pasta Salad

This is my new favorite pasta salad recipe. It is so
easy and so so delicious. -Maryjane Melis

1 box bowtie pasta 1 bottle Girards greek feta vinaigrette 1-2 cups crumbled feta 1/2 cup diced red onion 2 cups grape or cherry tomatoes halved 2-3 cups spinach roughly chopped 2 avocados diced throw it all together and you have one delicious pasta salad!! Also good leaving out avocado and using toasted pinenuts instead.

Oriental Chicken Pasta Salad

Maryjane Melis

3 c. cooked chicken 1 large bag bowtie pasta 1 large package spinach 1/4 c. Italian parsley 1/2 c. chopped green onion 1/2 c. sugared almonds Dressing: 1 c. olive oil 2/3 c. rice vinegar 7 Tbs. sugar 1 tsp. salt 1/4 c. soy sauce 1/4 tsp. pepper Cook pasta and marinate in dressing overnight. Toss with remaining ingredients and serve immediately. As a side note, I have made this and added some mandarin oranges to it and it was good. I love this salad!

Antipasto Pasta Salad

Allison Hottinger

Ingredients: 1 pound seashell pasta 1/4 pound Genoa salami, chopped 1/4 pound pepperoni sausage, chopped 1/2 pound Asiago cheese, diced 1 (6 ounce) can black olives, drained and chopped 1 red bell pepper, diced 1 green bell pepper, chopped 3 tomatoes, chopped 1 (.7 ounce) package dry Italian-style salad dressing mix 3/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons dried oregano 1 tablespoon dried parsley 1 tablespoon grated Parmesan cheese salt and ground black pepper to taste Directions: Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well. Number Of Servings:12

Ribary Pasta Salad

Courtney Dana

13 oz. cheese tortellini 12 oz artichoke hearts 2 tomatoes, diced 1 C. feta, crumbled ½ C. olives, sliced Grated fresh parmesan Optional 1 C. cooked chicken (marinate in Italian dressing and grill) Dressing: ¼ C. red wine vinegar ¼ C. Olive Oil ¼ C. finely chopped green onions ½ tsp. salt 1 tsp. dried dill 1 tsp. dried basil 3 cloves garlic Directions: Blend the dressing and pour over the other ingredients. Mix together and refrigerate. Best made the day before and served at room temperature.

Pasta Salad

Yummy pasta salad. There are no real messurements just add however much of the ingredients you want.
Kamy Cannon

1bag of spiral noodles 1 bag of colored spiral noodles cherry tomatoes pepporoni (cut in half) shredded parmasean cheese black olives (sliced) Gregg Ranch (from Costco) Directions: Cook noodles. About 2 hours prior to serving cover noodles in ranch and stir until well coated. Just before serving add sliced cherry tomatoes, pepperoni, parm cheese, black olives and then cover with ranch dressing again. Mix until all ingredients are well blended.

Tomato Basil Pasta Salad

This was Janette's pasta salad that she made for the dinner
Kamy Cannon

Dressing: 1/3 c olive oil 1/3 c balsamic vinegar 3 tsp garlic puree 1 1/2 tsp salt 1/2 tsp black pepper Salad: 16 oz pkg penne pasta bunch of fresh chopped basil bunch of tomatoes 1/2 mozzerella ball, shredded Directions: Mix dressing and refrigerate. Cook and drain pasta; then add all ingredients and dressing.